• 대한수학회보
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• 제52권1호
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• pp.35-43
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• 2015

Let q > 1 be an odd integer and c be a fixed integer with (c, q) = 1. For each integer a with $1{\leq}a{\leq}q-1$, it is clear that the exists one and only one b with $0{\leq}b{\leq}q-1$ such that $ab{\equiv}c$ (mod q). Let N(c, q) denote the number of all solutions of the congruence equation $ab{\equiv}c$ (mod q) for $1{\leq}a$, $b{\leq}q-1$ in which a and $\bar{b}$ are of opposite parity, where $\bar{b}$ is defined by the congruence equation $b\bar{b}{\equiv}1$ (modq). The main purpose of this paper is using the mean value theorem of Dirichlet L-functions to study the mean value properties of a summation involving $(N(c,q)-\frac{1}{2}{\phi}(q))$ and Kloosterman sums, and give a sharper asymptotic formula for it.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2005년도 추계학술대회 논문집 전기물성,응용부문
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• pp.51-53
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• 2005

This study was to measure the minuteness structure, dielectric properties of 0.03PCW-0.07PNN-0.9PZT ceramics according to sintering temperature manufacture the specimens with a general method. The results of this study were gotten such as follows. The crystal structure of ceramic changed the rombohedral structure into teteragonal structure according to rising sintering temperature in XRD. Dielectric constant at $20^{\circ}C$ showed its maximum value 510.599 in specimens sintered at $1100^{\circ}C$ and dielectric loss showed its minimum value 7.43% in specimens sintered at $1100^{\circ}C$. The variation rate of dielectric constant according to the change of frequency showed its minimum value 0.029/kHz at $1100^{\circ}C$. The variation rate of dielectric constant according to the change of temperature showed its minimum value $1.40/^{\circ}C$ at $1500^{\circ}C$.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 춘계학술대회논문집A
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• pp.501-506
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• 2001

The creep crack growth properties in 3.5NiCrMoV steel were investigated at $550^{\circ}C$ by using CT specimen under constant $C_t$ condition that was held during crack growth of 1mm distance. $C_t$ lely on load line displacement rate and $C^*$ usually increase with crack length though load is reduced in order to maintain constant $C_t$ value as crack growth. Fully coalesced area(FCA) ahead of crack tip tend to increase as $C_t$ increase to the critical value, and after that value FCA decrease. For the tertiary creep stage of crack growth test, the most of displacement is due to the steady state creep, except only small part due to the primary creep and other effects. Therefore, tests were mainly interrupted in the tertiary stage to obtain high value of $C_t$. At constant load and $C_t$ region, crack growth slope was 0.900 and 0.844 each, on the other hand $C^*$ slope was 0.480.

• 한국잠사곤충학회지
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• 제40권1호
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• pp.78-85
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• 1998

Colorants were prepared by extraction of natural indigo which was harvested just in the blooming season(in the late of July). 100 g of fresh leaves soaking in 1 ιwater was kept at 3$0^{\circ}C$, 30 hours. A solution of 3g/l calcium hydroxide was added into it to precipitate dye substance and it was freezing-dried into powder form. The fermentation and dyeing conditions were investigated. The results obtained are summarized as follows; K/S value of dyed silk fabrics of fermentation conditions was higher at 95$^{\circ}C$ for 20 min. than at 4$0^{\circ}C$ for 20 hours. Furthermore, K/S value of dyed silk fabric was raised by the addition of 5g/l of glucose and 5g/l of NaOH. K/S value of dyed silk fabric was raised by the addition of 5g/l of glucose and 5g/l of NaOH. K/S value increased as extending of dyeing time when dyed till 2 hours at 3$0^{\circ}C$. K/S value decreased in order of 3$0^{\circ}C$, 4$0^{\circ}C$ and 5$0^{\circ}C$, at the various dyeing temperatures and dyeing concentrations, and colour fastness ranged from 4 to 5 grade in terms of washing, perspiration and light fastness.

• 한국식품과학회지
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• 제12권3호
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• pp.209-215
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• 1980

파파이야 라텍스를 $(NH_4)_2SO_4$,분획 및 CM-cellulose column을 통과시켜 두개의 획분으로 분리하고 각 획분 별로 pH 7.0, $60{\sim}90^{\circ}C$에서 열 불활성 실험을 행하고 다음과 같은 열역학적인 자료를 얻었다. 1. fraction I 의 z-value는 $25^{\circ}C$이었고 $70^{\circ}C$에서 활성화 엔탈피 (enthalpy of activation) 89.5 kJ/mol, 활성화엔트로피 (entropy of activation) -44.0 kJ/mol K, 활성화 자유에너지(free energy of activation) 104.6 kJ/mol이었다. 2. fraction II 의 z-value는 $23^{\circ}C$이고 $70^{\circ}C$에서 활성화 엔트로피 -22.0 kJ/mol K, 활성화 자유에너지 104.2 kJ/mol이었다. 3. fraction I과 fraction II를 혼합한 경우의 z-value는 $24.6^{\circ}C$, $70^{\circ}C$에서 활성화 엔탈피 90.9 kJ/mol, 활성화 앤트로피 -38.8 J/mol K, 활성화 자유에너지 104.2 kJ/mol이었다. 4. 조 추출액의 z-value는 $23.2^{\circ}C$이고 $70^{\circ}C$에서 활성화 엔트로피 113.8 kJ/mol, 활성화 엔트로피 22.0 kJ/mol K, 활성화자유에너지 106.2 kJ/mol이었다. 이상의 결과에서 fraction I 이 fraction II 보다 열에 안정하다고 볼 수 있었고 파파이야 라텍스에 있는 단백질 분해 효소의 열 안정성은 주로 fraction I 에 기인하는 것 을 알 수 있었다.

• 한국식품영양과학회지
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• 제28권4호
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• 동력기계공학회지
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• 제12권1호
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• pp.47-52
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• 2008

This study was investigated the effect of subzero treatment in austempered ductile cast iron. Retained austenite transformed to martensite by subzero treatment and strain. With decreasing subzero treatment temperature and increasing strain, retained austenite transformed more to martensite and transformed 30% above by subzero treatment at $-196^{\circ}C$. With decreasing subzero treatment temperature, the value of strength and ratio of increasing of strength, hardness and ratio of increasing of hardness increased but the value of elongation and ratio of decreasing of elongation decreased. With decreasing subzero treatment temperature, impact value and ratio of decreasing of impact value decreased. In case of subzero treatment at $-196^{\circ}C$, hardness value increased about 18% and impact value decreased above 20%. We could find that in subzero treated specimens had a little of effect on the tensile properties but had very much effect on the hardness and value of the impact.

• 대한치과교정학회지
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• 제22권3호
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• pp.591-602
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• 1992

The purpose of this study was to evaluate the effect of heat treatment on physical properties of 0.016' and 0.016' x 0.022' stainless steel wires. Temperature of heat treatment had intervals of $50^{\circ}C$ from $400^{\circ}C$ to $700^{\circ}C$, and time of heat treatment were 3, 6 and 9 minutes. Tensile tests were measured by ultimate tensile strength and yield strength. Bending tests were assessed by maximum bending force, recovery force, and stiffness. Torsion test was evaluated by torsion cycle until wires were fractured. The results were as follows: 1. In round wires, the highest value of ultimate tensile strength and yield strength were recorded of heat treatment at $500^{\circ}C$. In rectangular wires, the highest value of ultimate tensile strength were after 9 minutes at $400^{\circ}C,\;450^{\circ}C$ and 3, 6 minutes of heat treatment at $50^{\circ}C$, yield strength were the highest value after 3, 6 minutes of heat treatment at $500^{\circ}C$. 2. In both round and rectangular wires, maximum bending force and recovery force were the highest values after 6 minutes of heat treatment at $500^{\circ}C$. In round wires, highest value of stiffness were formed after 9 minutes at heat treatment at $500^{\circ}C$. In rectangular wires, the highest value of stiffness were for 6 minutes in $500^{\circ}C$. 3. In rectangular wires, torsion cycle was minimum after 6 minutes of heat treatment at $500^{\circ}C$. 4. In all of tension, bending, and torsion tests, the heat treated wires were softened over at $700^{\circ}C$. 5. In all of tension, bending, and torsion tests, physical properties of the wires were more influenced by the temperatures than the duration of the heat treatment.

• 한국의류학회지
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• 제30권2호
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• pp.255-265
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• 2006

The purpose of this study was to examine the dyeing properties of four kinds of composite yams that were twisted in different processes. The composite yarns consist of acetate and functional polyester in ratio of 70 : 30. The composite yams were dyed at 100$^{circ}C$ and 125$^{circ}C$ using three types of dyes, disperse dyes for acetate fiber, PET fiber and PET-acetate blended fiber, in the three primary colors. The exhaustion($\%$) and K/S value were observed for each case. Also the effects of four different twisting processes to dyeing properties and physical properties were examined. Regardless of twisting methods, the composite yarns that were dyed at 125$^{circ}C$ had higher exhaustion($\%$) than those were dyed at 100$^{circ}C$ with all three types of dyes; However, tendency of the K/S value after reduction cleaning process was measured at 100$^{circ}C$ and the value measured 125$^{circ}C$ had a great difference with disperse dyes for acetate and dyes for PET. The difference of the K/S values of composite yarns, when dyed at 100$^{circ}C$ and 125$^{circ}C$ with disperse dyes for PET-acetate blended fiber, was almost negligible. According to twisting methods K/S values were in the following order: AP1 > AP3 > AP4> AP2. This means that AP1, treated at 220$^{circ}C$, had the highest K/S value and K/S value becomes higher as the yam is higher twisted and becomes lower as lower twisted. On the other hand, the dry shrinkage and wet shrinkage showed low shrinkage rate when the twist was high and steam setting temperature was high.

• 한국식품영양과학회지
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• 제35권10호
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• pp.1456-1460
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• 2006

변질된 팥앙금에서 분리한 균주는 광학 및 전자현미경을 통하여 관찰한 결과 그람양성 간균으로 포자를 형성하고 형성된 집락은 원형으로 점질성의 물질을 생산하는 mucoid type이었으며, 표면은 smooth 하였고 광택을 나타내었다. 미생물 동정 시스템($MicroLog^{TM}$ System, Release 4)인 VITEK 2 COMPACT을 이용하여 분리된 균주의 46개의 생화학적 분석을 비교한 결과 팥앙금의 부패 원인균은 Bacillus subtilus로 동정 (97.0%)되었으며, 보다 더 정확한 동정을 위하여 부패균의 세포벽 지방산 조성을 분석하여 Midi sherlock시스템의 databank와 비교 분석시 그 유사성이 0.724로 분석되었다. Bacillus subtilus의 포자의 D-value는 $115^{\circ}C$에서의 4.85분이 었고, $121^{\circ}C$에서는 0.69분, $125^{\circ}C$에서는 0.48분이었으며, Z-value는 $9.71^{\circ}C$이었다. $45^{\circ}C$에서 수분활성도에 따른 분리균의 생육 상태를 관찰한 결과 수분활성도 0.92이하에서는 균이 증식되지 않았고, 0.94에서는 증식되는 것으로 관찰되었다.